Aussie Meat Pie

Method

1. Make the shortcrust. Rub the cold butter into the flour and salt with your fingertips until it looks like coarse breadcrumbs. Add the egg and ice water and mix just until a dough comes together. Flatten into a disc, wrap, and chill for 30 minutes.
2. Heat the oil in a wide pan over high heat. Brown the mince in two batches, breaking it up well, until deeply coloured. Set aside.
3. Reduce the heat to medium. Sauté the onion for 5 minutes, until soft. Return the mince, stir in the flour, and cook for 1 minute. Add the tomato paste, Worcestershire sauce, and stock.
4. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the gravy is thick enough to hold a trail on the back of a spoon rather than running off it. Season with salt and pepper.
5. Spread the filling on a tray and let it cool to room temperature, then chill for at least 30 minutes, until fully cold and firm.
6. Preheat the oven to 200°C (fan). Roll the shortcrust to about 4 mm thick and line 4 individual pie tins, trimming the edges.
7. Divide the cold filling among the pie shells. Cut lids from the puff pastry slightly larger than the tins, drape over the filling, and press the edges to seal. Trim and crimp.
8. Brush the lids with beaten egg and cut two small steam vents in each.
9. Bake for 30 to 35 minutes, until the pastry is deeply golden brown all over.

Method in the Thermomix

1. Place the cold butter, flour and salt in the mixing bowl. Mix 5 sec/speed 5 until the mixture looks like coarse breadcrumbs.
2. Add the egg and ice water. Knead 20 sec/dough mode, until a dough just comes together. Flatten into a disc, wrap, and chill for 30 minutes.
3. Continue with the filling on the stove as in the hand method, from step 2.

Notes

• Reduce the gravy until it holds a trail on the back of a spoon, then cool it completely before filling the pies. A thin or still-warm filling is what turns the shortcrust base soggy; a thick, fully cold filling is what keeps it crisp through baking.
• Brown the mince in batches rather than all at once. A crowded pan steams the meat instead of browning it, and the pale grey result tastes flat next to the deep, savoury flavour of a proper sear.
• Cut steam vents in the lid. Without them, trapped steam can split the pastry unevenly instead of venting where you want it to.
• Unbaked pies freeze well. Assemble, freeze solid on a tray, then bag; bake from frozen, adding about 15 minutes.

Ingredient substitutions

• Beef mince can be swapped for lamb mince for a more traditional pub-style filling.
• A splash of beer or stout in place of some of the stock deepens the gravy.
• Serve with tomato sauce, the traditional Australian way, ideally squeezed straight through a hole in the top.